Healthy with Jodi

Breakfast

Bone Broth Protein Pancakes

by

    Bone Broth Protein Pancakes
    Paleo, Gluten Free, Dairy free
    Happily serves 2-4

    ALL ORGANIC INGREDIENTS

    1/2 Cup Applesauce
    3–4 Free Range eggs
    1/4 Cup melted Coconut oil
    1/2 Cup Coconut flour
    4 scoops Bone Broth Protein Powder
    1/8 tsp cinnamon
    1/8 tsp Himalayan sea salt

    Read more

    Coconut Milk Coffee Creamer

    by

      Coconut Milk Coffee Creamer
      Dairy Free, Vegan, Soy Free
      Happily Serves: 4-8

      ALL ORGANIC INGREDIENTS

      1 Can Coconut Milk
      1-2 TBSP Vanilla to taste
      2 TBSP Melted Coconut oil
      1 Tsp Honey OR Maple syrup OR Stevia to taste
      Optional: Sea salt to taste

      Add all ingredients in a blender/Vitamix and blend until well combined.

      Chocolate Iced Coffee Protein Shake

      by

        Chocolate Iced Coffee Protein Shake
        Dairy Free, Vegan, Refined Sugar Free
        Happily serves 1

        ALL ORGANIC INGREDIENTS

        2 TBSP Raw Cacao powder
        2 TBSP Collagen Powder
        2 oz Coconut milk
        2 oz Cold brew (optional)
        2-6 oz Chai Tea or water
        Dash of cinnamon
        Stevia Powder if desired sweeter
        Ice

        You can use Chicory Herbal Roast in place of the cod brew if you don’t consume coffee or caffeine.  Great benefits of extras herbs and barley.

        Blend all ingredients in bullet/blender, transfer to shaker bottle.

        You can also quick steam this recipe for a hot “chocolate” protein drink

        Winter Squash Pancakes

        by

          Winter Squash Pancakes

          Vegan, GF, Refined Sugar free
          Happily serves 4

          ALL ORGANIC INGREDIENTS
          PANCAKES
          1 cup Cooked and smashed winter squash
          1/3 cup cashew cream or vegan cream cheese
          2 large eggs (or flax egg)
          1/2 cup coconut yogurt
          3/4 teaspoon sea salt
          A dash black pepper
          1 teaspoon baking powder
          1 cup all-purpose GF flour
          coconut oil for frying pan

          TO FINISH:
          Crispy Sage Brown Butter:
          2 to 3 tablespoons butter
          A pinch or two of salt
          A few fresh sage leaves

          In a large bowl, whisk squash, yogurt, eggs, cheese, salt, pepper and baking powder until smooth.
          Add flour and stir until just combined. Batter will be thick.

          Heat skillet medium-low to medium.  Coat the bottom with coconut oil, and spoon in pancake batter,  flatten the pancake slightly.
          Cook until golden brown underneath, flip and cook until golden brown.
          Lower your heat, if it’s cooking too fast. If you’re worried pancakes have not cooked in the center, you can finish them for 10 minutes in a 250 degrees oven.

          To finish, wipe out frying pan and add butter (or you can use coconut oil), a Dash of salt and sage leaves, heating over medium heat. The sage leaves will crisp and the butter will brown in a minute or two so keep a close watch on it. Pour leaves and butter over pancakes

          To roast squash: For butternut or kabocha, roast it face-down on an a baking sheet sprinkled with coarse salt at 375 for 40 to 50 minutes, until tender.

          Pumpkin Fudge

          by

            Vegan, Gluten Free

            Happily serves 8-10

            ALL ORGANIC INGREDIENTS 

            1/3 Cup Pumpkin puree

            1/2 Cup Coconut butter

            2 TBSP Almond butter

            2 TBSP   Maple syrup or Blackstrap molasses

            2 tsp Pumpkin pie spice

            1/8 tsp Himalayan Sea salt  

            Heat ingredients in a pan for 5 min place in a 4×4 pan and freeze for 1-2 hours.

            More Great Recipes 

            Tigernut Flour Pancakes

            by

              Tigernut Flour Pancakes

              GF, Refined Sugar free

              Happily serves 4-6

              ALL ORGANIC INGREDIENTS 

              • 4 organic cage free eggs
              • ½ cup tigernut flour
              • ¼ cup coconut flour
              • ½ cup dairy free milk (coconut milk)
              • ½ tsp cinnamon
              • ½ tsp raw apple cider vinegar
              • ¼ tsp baking soda
              • Properly measuring the flours is key to the recipe. Stir the tigernut flour with a fork to “loosen” it, then dip in the measuring cup and level the top with a knife. Measure the coconut flour the same way. Combine the flours and eggs to create a smooth batter. Mixing these ingredients first allows you to smooth out the clumps of tigernut flour. Add remaining ingredients, stir until combined.  Cook pancakes as usual

              You can store leftover pancakes in an airtight container in the fridge for a few days. The leftover pancakes actually make a delicious “bread” for grain free sandwiches!

              Quinoa Quiche

              by

                Quinoa Quiche

                GF, Paleo

                Happily serves 2

                ALL ORGANIC INGREDIENTS

                3/4 Cup sprouted tricolor quinoa, rinsedquinoa

                1 1/2 Cup bone broth (for cooking quinoa)

                2 free range eggs, lightly beaten

                2 Cups broccoli, finely diced

                1 Cup yellow onion, finely chopped

                1 garlic clove, minced

                1 1/2 Cup Vegan cheese

                1/2 tsp paprika

                Crushed red pepper to taste (optional)

                Preheat oven to 350, spray muffin tins with coconut oil.

                Cook quinoa according to directions, do not over cook, let cool

                Combine all ingredients.  Fill muffin tin and bake for 15-20 mins or until golden brown.  Let cool 5 mins and gentle remove from pan.

                Watermelon Salsa

                by

                  Watermelon Salsa

                  GF, Refined Sugar Free

                  Happily serves 6-8

                  Sweet salsa could be served as a breakfast side dish.

                  ALL ORGAINC INGREDIENTS

                  • 1 1/2 teaspoons lime zest (from about 1 lime)
                  • 1/4 cup fresh lime juice (from about 3 limes)
                  • 1 TBSP Organic raw sugar, or coconut sugar
                  • Freshly ground pepper
                  • 3 C seeded and finely chopped watermelon
                  • 1 organic cucumber, peeled, seeded, diced
                  • 1 jalapeno pepper, seeded, minced
                  • 1 small red onion, finely chopped
                  • 8 fresh basil leaves, finely chopped
                  • 1/2 tsp garlic salt
                  • Sea Salt to taste
                  1.  Stir together the lime zest, lime juice, sugar and 3/4 teaspoon pepper in a bowl.
                  2. Add the watermelon, cucumber, jalapeno, onion and basil and toss gently.
                  3. Chill the salsa until ready to serve.
                  4. Add the garlic salt just before serving.

                  Almond Butter Banana Protein Bar

                  by

                    Gluten Free, Dairy free

                    Happily Serves 9

                    ALL ORGANIC INGREDIENTS

                    • 2 Cups Quinoa
                    • 1 Cup Collagen or plant protein powder
                    • ¼ Cup Gluten free flour
                    • 1 TBSP ground Flax seed
                    • 1 Cup Almond or Nut butter
                    • ¼ Cup Raw Honey
                    • 2 Ripe Bananas
                    • ½ Cup Applesauce
                    • 1 tsp Vanilla
                    1. Mix the quinoa, protein powder, Gluten free flour, and flax seed. Then add nut butter, applesauce, vanilla and honey
                    2. Combine mashed bananas into the mixture.
                    3. Spread in a pan sprayed with coconut oil and bake at 350 about 15 minutes

                    5 Things You Didn’t Know About Eggs – Eggciting Egg Ideas

                    by

                      “Egg”citing Egg Ideas

                      Eggs are so good for you.  They are a cheap source of protein for your body and wallet!  Egg whites contain adequate amounts of all essential amino acids.  Eggs are a good source of iodine, important for healthy thyroid function.  Egg yokes contain Lutein, which is an important phytonutrient for eye health.  Eggs are also an excellent source of B Vitamin Choline, which is an important nutrient for brain function.   Eggs have omega 3’s and are a very good source of selenium. Without enough iodine the body cannot synthesize thyroid hormones (T3 & T4).  And without selenium the body cannot have healthy thyroid metabolism function.  
                       
                      1 egg:egg
                      70 calories
                      5.5grams Protein
                      4.5g Fat
                      55g potassium
                      186g Cholesterol
                      0 Fiber
                      1g Carb
                      Always Always please choose organic, free range eggs
                       

                      Deviled Eggs
                      deviled egg

                       

                       

                       

                       
                       
                      6 Organic Free Range eggs
                      1/4 cup Coconut yogurt
                      1-2 TBSP olive or avocado oil
                      1 tsp coconut vinegar
                      1 tsp Organic yellow mustard
                      1/8 teaspoon salt
                       Paprika, for garnish
                      pepper (optional)
                       
                      Boil eggs. Crack and peel shells.  Remove yokes. Mix with the rest of the ingredients, smashing with a fork. Return mixture to eggs and garnish with Paprika

                      Egg White Breakfast Pizza

                       Break 3-4 Egg whites in a hot pan coated with coconut Oil.  Fry until a round.  Remove from heat.  Add Salsa, or Pizza Sauce and Breakfast sausage or Meat and top with Cheese.  Add Salt and Pepper
                       

                      Egg in an Avocado

                      Preheat oven to 425 degrees
                       
                      Cut Avocado in Half, Remove pit.  Scoop out extra if the hole is small.  Use the left over yoke from breakfast pizza and put in the middle of the avocado. Season each filled avocado with chives, parsley, sea salt, and pepper.
                      Bake about 15 mins
                       

                      How to Make a Hard Boiled Egg